Dynamite Recipe

Prepare seafood

If using fresh scallops, pat them dry with paper towels and trim the side muscle if present. If using fresh mussels, clean and debeard, steam until shells open, remove meat and reserve. If using pre-cooked shelled mussels, drain and pat dry.

Season and sear (optional)

Lightly season scallops and mussels with 1/4 teaspoon salt and a pinch of black pepper. Heat a skillet over medium-high heat with 1 tsp vegetable oil. Quickly sear scallops 45–60 seconds per side until golden (they will finish cooking in the oven). Remove and set aside. Sear mushrooms 1–2 minutes just to take the raw edge off; set aside with seafood.

Make the dynamite sauce by combining 1 cup mayonnaise, 3 tablespoons sriracha, 2 tablespoons sweet chili sauce, 2 teaspoons masago (if using), 1 teaspoon fresh lemon juice, 1 teaspoon soy sauce and 1 teaspoon minced garlic in a bowl. Whisk until smooth and taste; adjust heat or sweetness by adding more sriracha or sweet chili as needed.

Preheat the oven to 400°F (200°C). Lightly grease a shallow baking dish or arrange 12 individual ramekins or an ovenproof serving platter.

Combine seafood and mushrooms: In a mixing bowl, gently toss the seared (or raw, if not seared) scallops, mussels and mushrooms with half of the dynamite sauce (about 1/2 cup). Make sure each piece is coated but not swimming in sauce.

Arrange pieces in dish: Place the sauced scallops, mussels and mushrooms in a single layer in the prepared dish(s). Spoon a little extra dynamite sauce over each piece so there is a glossy top layer (reserve remaining sauce for serving if desired).

Add topping: In a small bowl, mix 1 tablespoon panko with 1 teaspoon melted butter. Sprinkle evenly over the seafood for a light crunchy finish. Sprinkle the sesame seeds on top.

Bake: Transfer to the preheated oven and bake for 8–12 minutes, until scallops are opaque and firm to the touch and the sauce is bubbly. If you want a browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Garnish: Remove from oven and let rest 2 minutes. Sprinkle sliced scallions over the top and add a final pinch of salt and ground black pepper to taste.

Serve: Serve hot as an appetizer, family-style or in individual portions. Provide extra dynamite sauce on the side for dipping if desired.